Slow Cooker Chicken Cacciatore
Moist, delicious and easy to make, this flavorful Slow Cooker Chicken Cacciatore is a great comfort food to enjoy!
Ingredients
- 2 1/2 lbs. boneless, skinless chicken thighs
- 1 tsp. ground Himalayan sea salt, or to taste
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 tbsp. olive oil tips & tricks
- 2 cups white onions, chopped
- 1 cup red peppers, chopped
- 1 cup poblano peppers, chopped (substitute green peppers)
- 6 large cloves garlic, pressed
- 12 ounces button mushrooms, washed and sliced
- 1 1/2 cups Roma tomatoes, seeded and cubed
- 1 tbsp. Italian seasoning see Recipe
- 1 tsp. dried rosemary
- 1 tsp. dried thyme leaves
- 1 tsp. red pepper flakes
- 1 large bay leaf
- 2 cups (16 oz.) tomato purée tips & tricks
- 1 1/2 cups (12 oz.) marinara sauce see Recipe
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry red wine
- 1 tbsp. balsamic vinegar
- 1/2 cup black olives, pitted
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
Directions
- Season the thighs generously on both sides with salt and pepper; set aside.
- In a large skillet over medium-high heat, add oil and when it gets hot, add the chicken thighs, fat side down. Cook the chicken for 5 minutes per side or until browned.
- Meanwhile, add onions, red peppers, green peppers and garlic to the crock pot; stir well. Place the browned thighs on top before adding mushrooms and Roma tomatoes; add seasonings.
- Pour in tomato purée, marinara sauce, chicken broth, red wine, and balsamic vinegar; gently spread to cover all the ingredients.
- Close the lid and set the timer for 6 hours on "Low".
- When time is up, add black olives and stir well to combine. Set the timer on "High" for an additional 30 minutes.
- When the cooking time is done, add the cornstarch mixture, stir until the sauce thickens, about 30 to 45 seconds. Keep warm until ready to serve.